June 5, 2016
As the weather heats up, the needs of our bodies naturally shift. We often crave lighter meals and snacks, and raw foods slowly start taking over more space on our plates.
Key players include asparagus, peas, radishes, fresh herbs, wild greens like ramps and fiddleheads, arugula and sprouts. Their bright, crisp colours make for beautiful dishes and a welcome flavour and texture change from the rich cooked meals of winter.